Ala,
I was instructed not to let the loaf prove over the loaf tin by placing a baking tray over the tins while they were prooving. Which is why the loaf resembles a brick, albeit a delicious brick. I am not sure if it is the british way but personally I prefer big bouncy loafs that spill out in all directions.
As per the suggestion I attempted a Croque Monsieur with the bread.
How to make Croque Monsieur:
Ingredients
(serves 4 as starter/lunch. serves 2 as main with frites)
8 slices of bread
1 tbsp butter
1 tbsp self-raising flour
150ml of milk - I didnt have a jug so I used a champagne flute which I am told by the boy is approx 150ml- he has his uses!
good quality ham
Cheese to top
Make bechamel sauce:
1.melt butter in a pan, dont let it colour or it will have a nutty taste.
2. add the flour and mix into a paste- use a wooden spoon and save your pan!
3. Slowly add the milk and keep stirring until the milk has goen and you have a smooth silky sauce
4. you can a cheese to the sauce if you are feeling naughty and a pinch of nutmeg if you have it.
assembly:
layou the bread onto a baking tray. Top one side with a thin layer of bechamel and add ham. Make it into a sandwich, then add a thicker layer of bechamel to the top of the sandwich and top with cheese. Bake in a preheated oven for 12-15mins at 200
Enjoy!
Polly x